Tuesday, November 23, 2010

Cranberry upside down cake

This is a jewel of a treat during the holidays.  I always stash an extra bag of cranberries away for last minute dessert.  It's delicious on it's own.  It's spectacular when served on a pool of creme anglaise although I'm not including the recipe for that since it stands best alone after a turkey feast.  It goes together quickly.



Cranberry Upside Down Cake-Gourmet Magazine 1980 with no tweaking from me that I can recall

Butter the bottom and sides of a 9-inch round cake pan with three tbsp softened unsalted butter.

Sprinkle 1/2 cup of sugar evenly over the bottom of the pan and arrange a 12 ounce (because it is no longer a pound bag) of fresh cranberries evenly over the sugar.

3/4 stick unsalted butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1 tsp orange zest

Beat the above ingredients together until fluffy.

1 1/4 cups all-purpose flour
1 1/2 tsp  baking powder
1/4 tsp salt

Sift the above ingredients together

Stir the flour mixture into the butter mixture, 1/2 cup at a time alternating with 1/2 cup of milk until just combined.

Pour the batter over the cranberries and carefully smooth out.

Bake in a 350 degree preheated oven for about 1 hour--until browned on top.

Let rest in the pan on a rack for 20 minutes.

Run a knife around the edges and unmold onto a platter.

Enjoy!